Audit Checklist for Bartender service standards
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Guest was acknowledged within 15 seconds at bar counter, 2 minutes at table with a smile and eye contact.
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Bartender was the first one to speak and extended a warm greeting.
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Was knowledgeable and able to explain special drink promotions, menu items, including all ingredients and preparation.
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Bartender/Server knowledgeable of menu items and was able to suggest menu items.
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Special requests were met with an everything is possible attitude.
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Bartender/Server was able to answer basic questions about the hotel.
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Beverages delivered to tables within 3 minutes of order, 2 minutes at bar counter (unless a speciality beverage).
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Beverages were always served from a service tray unless on the bar counter.
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Beverages were consistent in taste and appearance and served at appropriate temperature.
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Beverage garnishes were fresh, consistent and tasted appealing.
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Measuring device was utilized, portion seemed adequate.
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Wine by the glass was fresh, of good quality.
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Beverages served consistently in correct glassware.
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Fresh glasses used or offered for additional rounds.
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Coasters or napkins were used for all beverages, unless serving on a tablecloth.
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Bottled wine was presented, guests were offered a sample and then wine was poured.
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As per hotel policy complimentary snack was provided.
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Additional beverages offered when the first beverage was 2/3 empty.
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Ashtrays were cleared after two filters, new ashtray covered used ashtray.
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Payment was collected within 3 minutes and returned with change within 3 minutes.
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Tables and bar counter was wiped and bussed within 1 minute at bar counter and 5 minutes at table after guests departed.
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Staff remained alert during service, anticipated guest needs, was courteous and articulate.
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The speed of service adapted to the environment and the needs of the guest.
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Bartender/Server was the last one to speak (kind comment, invitation to return, etc.) and guest was thanked.
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Staff did not congregate or engage in personal conversation with other staff, no horseplay.
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Server was the last one to speak (kind comment, invitation to return, etc.) and thanked the guest.
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Staff well groomed, uniformed, nametag was present.